Recipes: sweet potatoes

[torquill]

So if you're wondering what to do with sweet potatoes that doesn't involve marshmallows or the word "fries", here are a couple of ideas. They have no added sugar, and they're quick, easy, and healthy -- but don't let that count against them.

I typically use medium-sized sweet potatoes, so if yours are the size of baseball bats, you might want to modify the amounts slightly.


1 cooked sweet potato, cubed
1/4 tsp cinnamon
1/2 tsp cocoa powder
1 to 1 1/2 tsp virgin coconut oil
salt to taste
Add all ingredients to the hot sweet potato. Toss gently, using enough coconut oil to make it glossy. Serve warm.


1 cooked sweet potato, cubed
1 Tbsp peppermint leaves, minced or chiffonade
1/8 tsp ground black cardamom (McCormick) or mace
1 Tbsp virgin coconut oil
salt
Again, toss it all together and serve warm. This one needs the aggressiveness and earthy character of peppermint rather than milder mints. Also, McCormick's black cardamom is very similar to mace, whereas the Indian cardamom I get has a smoky character. You want the resin-like note, without the sweetness of nutmeg.


Probably more to come, as my mad scientist brain plays mix and match with flavors...

Edit April 22, 2015:

1 cooked sweet potato, cubed (you know the drill)
1 tsp lemon zest
1 Tbsp spearmint leaves, minced or chiffonade
1 Tbsp virgin coconut oil
salt

This would probably also work with minced lemon verbena leaves instead of the zest.